All of this strange warm weather has got me jonesin’ for lighter fare. I’m talking margaritas, chips and salsa/guac/or both, salads, and tacos.
Yup, tacos. Tacos can totally be considered “light fare” because of all the fresh toppings that usually accompany them. See? Molly Logic.
I am so excited to see the early signs of spring around here. It’s going to be sunny and in the 70s most of this week, and I’m so giddy about it, I could do backflips. Except I would hurt myself in my old age…so let’s just celebrate with tacos, OK? Oh, and margaritas. They are oh so necessary come this time of year when the breeze is pleasantly mild (and refreshing!) and the sun is warm. Oh yes, yes, yes!
You may remember me going on and on about my favorite sandwich ever last year: a Cuban. I made them in the form of adorable sliders and topped them with the most to-die-for cilantro mayo. Gah. So good. I’m a freak for anything brined/tangy, so a sandwich that mandates pickles AND mustard AND pork that is marinated in citrus and cilantro is one sent from heaven above. At least in my world.
So turning said sandwich into a taco….well, it just made SENSE, guys. Could life get any better?
The mojo pork on those sammies is not only so delicious but very versatile. I am using the same exact recipe/method from that post for these tacos, and I have to tell you, it makes a TON of pork. More than you’ll need for tacos! Once you’ve had your fill of tacos (a tough feat, mind you), you’ll want to put that leftover pork to work. It is so luscious and packed with flavor, you absolutely cannot let it go to waste.
No worries, though, I’ve got the PERFECT recipe to use up the leftover pork, and it’s coming your way later this week. I’ve got you covered.
Anyway. Back to the tacos.
Not only do we have the mojo pork, but we’ve also got a cheesy sauce to drizzle over top that makes me weak in the knees. It’s studded with fresh cilantro and garlic and tons of sharp cheddar. I could do the backstroke in a river of that cheese sauce. That’s how good it is.
And to go with said cheese and pork, I like tons of toppings like red onion, chopped dill pickles (like in a Cuban sandwich!), whole grain mustard (see the theme here?), more herbs, sweet cherry tomatoes, and toooonnnns of lime juice. I really can’t get enough lime juice on any Tex Mex/Southwestern/Asian dish. I kinda drown my food in it. Dan only likes a light spritz, while I use an entire lime on two tacos.
These tacos are making me so look forward to summer. I always jump the gun a little bit this time of year at the first sign of warmer weather, but I’m OK with it. I mean, really, tacos and margaritas can happen all year, right?
Yeah, that’s some Molly Logic I can definitely get behind.
1 bunch of cilantro
2 garlic cloves
1 tablespoon butter
1 tablespoon flour
1 cup milk
2 cups shredded sharp cheddar cheese
Salt and pepper, to taste
The cheese sauce
Corn or flour tortillas, warmed or toasted
Whole grain mustard
½ cup finely chopped dill pickles
½ cup red onion, sliced paper thin
Sour cream or plain Greek yogurt
I used the pork from these sliders. Same exact method. The best part about that recipe? The pork can be made way in advance. Just shred it and let it hang out in the fridge until you're ready for it.
Place the cilantro and garlic in the bowl of a food processor and chop until finely minced. You want it almost pesto like in consistency. Set aside.
Melt the butter in a small saucepan and whisk in the flour. Cook for a minute and then slowly whisk in the milk.
Whisking almost constantly, cook the mixture until the milk thickens enough to coat the back of a spoon.
Whisk in the cheddar until smooth. Whisk in the cilantro-garlic mixture and season with a little salt and pepper. Taste and adjust the seasoning as needed. Keep warm until ready to serve.
Spread some of the whole grain mustard on a warmed tortilla and top with the pork. Layer on desired toppings, such as chopped pickles, red onion, hot sauce, sour cream/yogurt, and drizzle everything with the cheese sauce. Spritz generously with lime juice and serve.